Step 5: Add the Fruits and Nuts
- Drain the soaked fruits, but reserve the soaking liquid.
- Gently fold the fruits and chopped nuts into the batter.
- For extra moisture and flavor, you can add 2–3 tablespoons of the reserved soaking liquid into the batter.
Step 6: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- If the cake top browns too quickly, cover it loosely with aluminum foil.
Step 7: Cool and Optional Soak
- Allow the cake to cool completely in the pan for 15–20 minutes, then transfer to a wire rack.
- For a richer, more traditional fruit cake, brush the top with a little brandy or juice every few days for up to a week—it deepens the flavor and keeps it moist.
Step 8: Serve and Store
- Slice and enjoy as a dessert or festive treat.
- Wrap tightly in plastic wrap and store in an airtight container; it actually improves in flavor after a few days. Can be refrigerated for up to 2 weeks, or frozen for longer storage.
Tips for a Perfect Fruit Cake Every Time
- Soak fruits overnight: This is the secret to juicy, plump bites.
- Use room temperature ingredients: Butter and eggs mix more evenly for a tender texture.
- Spices can be adjusted: Add more or less cinnamon, nutmeg, or cloves to suit your taste.
- Don’t rush baking: Low and slow baking ensures even cooking without drying out the cake.
This “Fruit Cake That Always Turns Out Perfect” is moist, flavorful, and loaded with colorful fruits and crunchy nuts. It’s ideal for holidays, birthdays, or just a cozy treat with a cup of tea. Once you make it, this cake will likely become a family favorite for generations to come.
If you want, I can also make a simplified version with a faster method that still keeps it moist and delicious—great if you’re short on time but don’t want to compromise on taste. Do you want me to do that too?
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